Heirloom Tomato Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 1/2 lbs heirloom tomatoes, sliced 1/4 inch thick
• 1/2 teaspoon salt
• 1 refrigerated pie crust
• 1/4 cup plain breadcrumbs
• 8 ounces mozzarella cheese, fresh, sliced 1/8 inch thick
• 1/2 cup fresh basil leaf
• 1/4 cup parmesan cheese, shredded
• fresh cracked pepper
• 1 egg, beaten (optional)

Recipe

• 1 heat oven to 375. placed sliced tomatoes in a single layer on paper towels. sprinkle one side with 1/4 tsp of the salt; let stand for 10 minutes. gently pat salted side of tomatoes with paper towels to absorb some of the moisture. flip tomatoes and sprinkle with remaining 1/4 tsp salt.
• 2 meanwhile, fit piecrust into a 9-inch pie plate. sprinkle bread crumbs evenly on the bottom. place half the mozzarella over the bread crumbs, along with a third of the tomatoes and a third of the basil. sprinkle with 2 tbsp of the parmesan. layer with a third of the tomatoes, a third of the basil and remaining mozzarella. layer with remaining tomatoes, basil and parmesan. season with pepper and if desired, brush edges of crust with beaten egg.
• 3 bake at 375 for 40 to 45 minutes, until crust is browned. cool 10 to 15 minutes before slicing.
• 4 note: pie will have moisture. for a less wet pie, seed the tomatoes.